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Tulumba

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Description Edit

Tulumba

Tulumba (fried pastry with syrup) is a type of dessert made from lumps of unleavened dough (about 5cm long). which are given a small ovoid shape with ridges along it using a special nozzle of an 'icing' bag. The lumps are first deep-fried until golden and then drenched in sugar syrup while still hot. Tulumba is usually eaten cold. This dessert is consumed throughout the Balkans and originates from Anatolia.

  • Tulumba on Wikipedia, original source of recipe, licensed under the GNU Free Documentation License

Ingredients Edit

Syrup Edit

Directions Edit

Syrup Edit

  1. Put the sugar, water and lemon juice into a saucepan, and after melting the sugar by stirring, allow it to boil until moderately thick.
  2. Set aside to cool.

Pastry Edit

  1. Heat the margarine in a saucepan, add the water and salt and bring to the boil.
  2. Reduce heat and add the flour at once.
  3. Stir the mixture constantly with a wooden spoon and continue until mixture leaves the sides of the pan and forms a ball.
  4. This should take 6 minutes, then remove pan from heat and set aside to cool.
  5. When cool, add the eggs and knead for approximately 10 minutes, using a pastry bag with a large nozzle, put 7-8 pastries in a pan containing the heated olive oil.
  6. Start frying the pastry over low heat, increase heat when pastry puffs up a bit and fry until golden.
  7. Remove fried pastry with a perforated spoon, draining away the oil, then put into the syrup.
  8. Strain off the syrup, place tulumba on serving plate and serve cool.

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